It’s been a very exciting early part of summer as I assisted the team at Jamie Oliver’s London cook school Recipease to launch their Indian street food cookery class by devising the menu, planning out each class and teaching some enthusiastic Indian curry lovers what Indian street food is all about.

Some firm Indian favourites on the schedule were pudina mint chutney, bread pakoda, papri chaat and dosas.

Upcoming dates at all their branches across Notting Hill, Clapham and Brighton are online at the Recipease website or the Facebook page.

All image by James Byrne Photo

What to eat at Cinnamon Soho

Spending one morning chatting about food over an Indian breakfast and chai with culinary maestro Vivek Singh, has undoubtedly been one of the highlights for me this month.

Executive chef and CEO of The Cinnamon Club and Cinnamon Kitchen in London, Singh now adds the relaxed setting of Cinnamon Soho to his list of great culinary concepts and this is where we met.

Opened in the summer of 2012, Cinnamon Soho’s menu includes sharing plates and comfort food classics which makes it more accessible and in touch with current trends in contemporary dining.

Their tag line 'Joho Soho', Hindi for 'whatever happens' embodies the spirit of London's cobbled street Soho area, using it to reflect the cool, casual and carefree vibe of the restaurant.

Over brunch I found out more about Singh, his career in food and the beginnings of Cinnamon Club, one of the top Indian restaurants in the UK.

Cinnamon Club is located in the most stunning dining room — a historic Grade II listed former Westminster Library and has changed diners' perception of Indian food in the UK.

Through it all, Singh and his team have stay focused on evolving Indian cuisine and its modern representations.

We exchanged views on Indian cooking, recipes and our interpretation of it whilst delving into some delicious masala omelette with toast and haleem, a Hyderabadi-inspired stew cooked with mutton and lentil served with saffron pav bread buns.

The stew was well balanced with a sweetness and warmth from the cardamom. I could have eaten it all day.

Growing up eating offal quite commonly as part of Indian food fare it didn’t seem to faze me when the bheja fry arrived. Spiced lamb's brain, fried with a crispy coating served with a mince curry.

As Singh pointed out, only a food fanatic would consider eating fried brains for breakfast.

The food at Cinnamon Soho is bold, full of flavour and has an exciting mix of Indian favourites like Rajasthani laal maas, a fiery lamb curry and tandoori prawns in a creamy coconut sauce. But if you’re after something really unique I would strongly recommend the haleem or even the bangla scotch eggs.

All images courtesy Cinnamon Soho

Cinnamon Soho, 5 Kingly Street, London W1B 5PF (+44207437 1664)

For fans of Indian Chinese cooking

If you’re a fan of Indian Chinese by which I mean really robust, fiery chilli heat flavours then I have to admit Sichuan cooking takes even that up a notch.

My currently favourite books list includes the brilliant Fuchsia Dunlop’s cookbook Every Grain of Rice. Dunlop is renowned for her understanding of Chinese cooking having travelled across China for nearly two decades. This book is her tribute to the country's rich tradition of frugal, healthy and delicious home cooking and is an essential for anyone eager to access a world of authentic Chinese cooking, including some amazing Sichuan flavours which Indian palates can sing to.

In her book Dunlop covers everything from ingredients to stock from chilli bean paste, tofu and also what umami really is.

My current favourites include lip smacking General Tso’s Chicken made with chicken that's deep fried and tossed with small dried chillies, ginger and garlic in a thick sauce which coats the pieces — a global classic.

"Fuchsia has a rare ability to convey an encyclopaedic knowledge of Chinese cuisine in a compelling and totally delicious way," says Heston Blumenthal. With his praise and celeb chef Jamie Oliver calling the book "brilliant" there's no reason not to treat this as essential reading.